Foryoueats: Rabo Encendido

Ingredients

• 4 pounds oxtails (1.8kg), trimmed, rinsed, and patted dry
• Kosher salt
• 3 tablespoons (1 1/2 ounces; 45ml) extra-virgin olive oil, divided
• 2 medium yellow onions (about 1.5 pounds; 680g), minced
• 1 green bell pepper (about 8 3/4 ounces; 250g), stemmed, seeded, and minced
• 1 red bell pepper (about 8 3/4 ounces; 250g), stemmed, seeded, and minced
• 6 medium cloves garlic, minced
• One 6-ounce can (about 170g) tomato paste
• 2 cups (480ml) dry white wine, such as pinot grigio
• 3 dried bay leaves
• 1/2 teaspoon (about 8) whole cloves
• 1 1/2 teaspoons sazón con achiote y culantro
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1 teaspoon freshly ground black pepper
• 1 teaspoon cayenne
• Cooked long-grain rice and maduros , for serving